This Simple and Fast Recipe for Leek and Comté Croques

While I love a classic croque monsieur, I do occasionally like to mix things up by incorporating various cheeses and hits of other condiments – I like to take culinary risks. This leek-laced version feels cozy and seasonal, and a bit special, too. If I have friends coming over, I'll make the leek and bechamel base in advance, then assemble the croques just before cooking and present them with a bitter leaf salad.

Leek and Comté Croques

Prep 10 min
Cook 40 min
Serves four

2 leeks (approximately 300 grams), trimmed and finely sliced
2 garlic cloves, skinned and thinly sliced
60g unsalted butter, plus extra for buttering
Sea salt and black pepper
60 grams of all-purpose flour
300ml whole milk
One heaped teaspoon of English mustard
100g comté, finely grated
60g mature cheddar, finely grated
Eight slices of bread

Put the sliced leeks, butter and garlic in a medium saucepan on a moderate-low flame, add seasoning generously, then cook, stirring occasionally, for 15 to 20 minutes, until the leeks have cooked down and become caramelized.

Meanwhile, preheat the oven to 240C (220C fan)/475F/gas 9. Mix in the flour into the leek mix and cook for about a minute, until it becomes a biscuity roux. Pour in the milk, turn up the heat a little and stir vigorously until the sauce is creamy. Keep whisking for a minute, until the sauce thickens, then remove from the stove. Stir in the mustard and two-thirds of the grated comté and cheddar, and put to one side.

Toast the bread (in batches, if need be), then butter one side of each slice. Place four pieces of toast butter-side down on a parchment-covered tray. Spread each one with a generous amount of the leek sauce, then top with a second slice of toast, this time butter-side up. Finish each sandwich with a layer of the remaining leek bechamel, then sprinkle with the remaining grated cheese. Cook in the oven for 10 to 14 minutes, until the croques are browned, bubbling and melty.

Enjoy immediately, with a dressed salad on the side, if you like.